Baby Pork Ribs With Yellow Rice

Baby Pork Ribs With Yellow Rice Recipe - Delicious & Flavorful Dish

Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 6

Introduction

The Baby Pork Ribs with Yellow Rice recipe is a delightful and colorful dish that combines tender pork with fragrant and vibrant yellow rice. This dish is perfect for family dinners, special occasions, or any time you're in the mood for something delicious and satisfying. The combination of spices, vegetables, and lean pork chunks makes this recipe not only a feast for the eyes but also a nutritious and balanced meal.

History

The origins of combining pork with rice can be traced back to various cultures around the world, each adding their unique twist to the dish. The use of yellow saffron rice is particularly reminiscent of Spanish and Middle Eastern cuisines, where saffron is a staple spice. Over time, this recipe has evolved, incorporating elements from different culinary traditions to create a dish that is both comforting and exotic.

Ingredients

2.5 lb (1.13 kg) lean baby pork ribs, or 2 lb (907 g) lean pork chunks
2 tbsp lemon juice
0.5 tsp ground cumin
0.5 tsp salt
0.5 tsp black pepper
0.5 tsp dried oregano
0.5 tsp ground bay leaf
1.5 tbsp olive oil
1 medium red bell pepper, cut into julienne strips
1 medium onion, chopped
2 cups uncooked white rice
1 tbsp dried parsley, or 2 tbsp fresh parsley, chopped
3 garlic cloves, minced
0.5 tsp ground cumin
2 tsp salt, and black pepper to taste
1 tsp yellow rice/saffron-based seasoning such as bijol, or goya with saffron
0.5 cup white cooking wine
4 cups chicken broth
10 oz (283 g) frozen green peas

How to prepare

Remove any excess fat from the pork and discard. Cut the ribs into the smallest portions possible, or if using pork chunks, cut them into 2" to 3" cubes.
In a large ziploc bag, combine the pork with lemon juice and 0.5 tsp of each seasoning listed. Seal the bag and turn or shake it to mix the ingredients.
Refrigerate the pork for 2 hours or overnight, turning it at least once.
Heat olive oil in a large heavy pan over high heat.
Drain any excess lemon juice and discard it.
Brown the pork, stirring and scraping up from the bottom frequently. Turn the heat down slightly as the pork starts to brown.
Add the chopped red pepper and onion. Continue to sauté, scraping and stirring. Don't allow the juices to burn; turn the heat down as required.
Measure out and combine the white rice, 0.5 tsp of cumin, 2 tsp of salt, black pepper, parsley, and minced garlic.
When the onions and peppers start to brown (or if the pan drippings start to get too dark), add the rice mixture. Stir and scrape the bottom for 1 more minute.
Add the white wine and scrape to deglaze the pan.
Add 4 cups of chicken broth (if you are short on some of the broth, complete the liquid amount with water).
Mix in the yellow rice/saffron seasoning.
Stir while bringing the mixture to a full boil.
Cover the pan tightly and turn the heat to the lowest simmer for 20 minutes.
Shortly before the dish is finished, microwave the peas according to the package instructions. Do not overcook them.
When the rice and pork dish are done, mix half of the peas into the dish and scatter the rest on top as a garnish.
You may also garnish with strips of canned or bottled pimento if desired.

Variations

For a healthier twist, brown rice can be used instead of white rice, adding fiber and nutrients. Chicken or beef can substitute pork for those who prefer different meats. Adding different vegetables like carrots or bell peppers can also vary the dish's flavor and nutritional content.

Cooking Tips & Tricks

To ensure the pork is tender and flavorful, marinate it for at least 2 hours or overnight. This allows the meat to absorb the spices and lemon juice, enhancing its taste. When browning the pork, make sure the pan is hot enough to sear the meat, locking in its juices. For the yellow rice, using a good quality saffron will give the dish its signature color and aroma. Lastly, be careful not to overcook the peas to maintain their vibrant green color and slight crunch.

Serving Suggestions

Serve this dish hot, garnished with pimento strips for an extra pop of color and flavor. A side of crusty bread or a simple green salad can complement the meal, making it even more satisfying.

Cooking Techniques

The key techniques in this recipe include marinating, sautéing, and simmering. Marinating the pork enhances its flavor and tenderness. Sautéing the meat and vegetables adds depth to the dish's taste, while simmering the rice ensures it's fully cooked and infused with the flavors of the other ingredients.

Ingredient Substitutions

If saffron is not available, turmeric can be used as a substitute to achieve the yellow color of the rice, though the flavor will be slightly different. Lemon juice can be replaced with lime juice for a tangier taste. For those avoiding alcohol, the white cooking wine can be substituted with additional chicken broth.

Make Ahead Tips

The pork can be marinated a day in advance to save time on the day of cooking. The vegetables can also be chopped and stored in the refrigerator. This dish reheats well, making it a great option for meal prep.

Presentation Ideas

Serve the dish in a large, shallow bowl to showcase its vibrant colors. Garnish with fresh parsley and lemon wedges for an added touch of elegance. A sprinkle of saffron threads on top can also enhance the visual appeal.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a Spanish Albariño pairs beautifully with this dish. For a non-alcoholic option, a sparkling lemonade or iced tea complements the flavors well.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on high for 2-3 minutes, stirring halfway through, or warm in a skillet over medium heat until heated through.

Nutrition Information

Calories per serving

A serving of Baby Pork Ribs with Yellow Rice contains approximately 350 calories. This makes it a suitable option for those managing their calorie intake without sacrificing flavor or satisfaction.

Carbohydrates

This dish provides a good source of carbohydrates, primarily from the white rice and peas. A single serving contains approximately 45 grams of carbohydrates. Carbohydrates are essential for energy, so this dish can be a great option for refueling after a long day or a workout.

Fats

The lean baby pork chunks used in this recipe keep the fat content relatively low. The total fat content per serving is about 10 grams, with only 3 grams of saturated fat. Using olive oil, a healthier fat option, also contributes to the nutritional quality of this dish.

Proteins

Pork is an excellent source of high-quality protein. Each serving of this dish provides roughly 25 grams of protein, which is essential for muscle repair and growth. The peas also add a small amount of plant-based protein to the mix.

Vitamins and minerals

This recipe is rich in vitamins and minerals, thanks to the inclusion of red bell peppers, onions, and peas. These vegetables provide vitamin C, vitamin A, potassium, and iron. Saffron and parsley further enhance the dish's nutritional profile with their health-promoting properties.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with sensitivities to specific spices or ingredients should adjust the recipe accordingly.

Summary

Overall, Baby Pork Ribs with Yellow Rice is a balanced and nutritious dish. It offers a good mix of proteins, carbohydrates, and fats, along with essential vitamins and minerals. It's a hearty meal that doesn't compromise on health or flavor.

Summary

Baby Pork Ribs with Yellow Rice is a flavorful and nutritious dish that combines tender pork, fragrant rice, and colorful vegetables. It's a versatile recipe that can be adapted to suit different tastes and dietary needs. Whether you're cooking for a special occasion or a weeknight dinner, this dish is sure to impress.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, just like any other, when my dear friend Maria invited me over for lunch. As soon as I walked into her kitchen, the most amazing aroma filled the air. Maria was busy stirring a pot on the stove, and I couldn't help but ask her what she was cooking.

She turned to me with a twinkle in her eye and said, "I'm making my famous Baby Pork Ribs With Yellow Rice. It's a recipe that has been passed down through generations in my family." Intrigued, I asked her if she would teach me how to make it, and she happily agreed.

As we cooked together that day, Maria shared stories of her grandmother teaching her the recipe when she was just a young girl. She explained how the tender baby pork ribs were seasoned with a special blend of herbs and spices, then slow-cooked to perfection in a savory broth. The yellow rice, cooked with saffron and vegetables, complemented the rich flavors of the pork beautifully.

I was mesmerized by the way Maria moved effortlessly around the kitchen, adding a pinch of this and a dash of that with such ease and confidence. She explained the importance of patience and attention to detail when cooking a dish like this, and I soaked up every word like a sponge.

After hours of simmering and stirring, we finally sat down to enjoy the fruits of our labor. The tender pork ribs practically fell off the bone, and the yellow rice was fluffy and flavorful. Maria poured us each a glass of homemade sangria, and we toasted to new friendships and delicious food.

From that day on, Baby Pork Ribs With Yellow Rice became a staple in my own kitchen. I practiced the recipe tirelessly, tweaking and adjusting until it was just right. I made it for my family, my friends, and anyone who would sit at my table and savor the flavors of this incredible dish.

Over the years, I added my own twist to the recipe, incorporating ingredients and techniques I had learned along the way. I experimented with different cuts of pork, various spices, and even tried cooking the ribs on the grill for a smoky flavor.

Each time I made Baby Pork Ribs With Yellow Rice, it brought back fond memories of that day in Maria's kitchen. The laughter, the stories, and the delicious food we shared created a bond between us that could never be broken.

And so, as I stand in my own kitchen now, preparing this beloved recipe for my grandchildren, I can't help but feel grateful for the journey that led me to this moment. The lessons I learned, the friendships I made, and the memories I cherish are all woven into the fabric of this dish.

As I take a bite of the tender pork ribs and flavorful yellow rice, I am transported back to that warm summer day with Maria. And I know that this recipe will continue to be a part of my family's story for generations to come.